Oat wraps with Tempeh

by Tessa Moorman

New favorite

Since I discovered these oat wraps I have been making them at least every week! Great for lunch, instead of bread. But also ideal for the evening meal. Instead of naan rolls with a curry, as a wrap for salad and (leftover) vegetables or as a sandwich with soup.

Savory Pancakes

These oat wraps are really just savory pancakes. Very easy to make from oat flour, a pinch of salt and baking powder. Then you can add herbs and spices as desired. Mix with some water until you get a thick pouring batter and bake!

With tempeh and mushrooms

We fill the wraps with fried tempeh and mushrooms, my favorite combination. Tip: bake up extra of this immediately. You can keep it in the fridge and use it to wrap the next day or to put in a salad. Add a little hummus, a leaf of lettuce and you’re ready to go!

Oat wraps with Tempeh

New favorite Since I discovered these oat wraps I have been making them at least every week! Great for lunch, instead of… Recipes Oat wraps with Tempeh European Print
Porties: 2 Bereidingstijd: Wachttijd:
Voedingswaarden: 596.5 calorieën 20 grams vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 110 g oat flour
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 2 tsp Italian herbs
  • 250 g tempeh
  • 150 g mushrooms
  • 2 tbsp tamari (or soy sauce)
  • 1 tbsp maple syrup
  • Pinch of black pepper to taste
  • 4 tablespoons hummus
  • ½ head of lettuce

BEREIDINGSWIJZE

  1. In a bowl with a whisk, mix the oat flour with the sea salt, baking powder, garlic powder, Italian seasoning and 300 ml of water. Let the batter rest for a while.
  2.  Meanwhile, cut the tempeh into cubes and mushrooms into slices. Mix these in a bowl with the tamari, maple syrup and black pepper.
  3.  Heat a frying pan with a good non-stick coating. Scoop or pour about ¼ of the batter into this. Cook over medium-high heat for about two minutes until the top is completely dry.
  4.  Then turn the wrap/pancake over. Bake on the other side for about a minute as well. Repeat until you have four wraps/pancakes.
  5.  Then fry the tempeh and mushrooms in a frying pan for about 4 minutes until golden brown.
  6.  Wash the lettuce and tear into pieces.
  7.  Spread each wrap with a tablespoon of hummus. top with some lettuce and a scoop of tempeh and mushrooms.

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